Kenmore 911.41789 - Manual (Page 11)

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OPERATION
Convection Roasting Tips
CONVECTION ROASnNO
During Convection Roasting, heat
comes from the top element. The
convection fan circulates the heat
evenly around the food.
Meats cooked in a convection oven are
dark brown on the outside and tender
and juicy on the inside. In most cases
cooking time will be less when using the
Convection Roast feature.
ADAPHNO RËCIPES FOR
CONVECTION ROASTING
Use the recommended roasting
temperature. Preheating is not necessary.
Check foods at the minimum suggested
time recommended on the chart below.
You may choose to cook longer.
OÉINQTHE
BROILER PAN AND GRID
When you are Convection Roasting, you
should use the broiler pan and grid that
came with your new oven. The pan is
used to catch grease spills and the grid
is used to prevent grease splatters.
To use the Pan and Grid
a. Place the rack in the lowest rack
position.
b. Place the meat on the broiler pan
and grid.
CONVECTION ROASTING GUIDE
Meats Mln./lb. Temp. (°F)
Beef Rib, Boneless rib, Top Sirloin
(3 to 5 lbs.) Medium
24-28 325°
Well 28-32 325°
Pork Roast (3 to 5 lbs.) 23-27 325°
Ham Canned, Butt, Shank 14-18 325°
<3 to 5 lbs. fully cooked)
Poultryi Whole Chicken 24-26 325"
(2 1/2 to 3 1/2 lbs.)
Turkey, whole* (18-24 lbs.) 8-11 325“
Unstuffed (10 to 16 lbs.) 7-10 325"
Turkey Breast (4 to 6 lbs.) 16-19 325°
Shield legs and breast
with foil to prevent
over-browning and
drying of skin.
The U.S. Department
of Agriculture
recommends to cook
meat and poultry
thoroughly—meat to at
least an INTERNAL
temperature of 160° F
and poultry to at least
an INTERNAL
temperature of 180° F.
Cooking to these
temperatures usually
protects against food-
borne illness.
'Stuffed birds generally require 30-45 minutes additional
roasting time.
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